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American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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Content: Volume 4, Issue 1

Open AccessArticle
Efect of Phytol on Dehydrogenase Activity of Bacterial Isolates from Grilled Meat
by ELUCHIE C.N., ORANUSI S., AKUJOBI C. O. and ALAGBAOSO S.O.
American Journal of Food Science and Technology. 2016, 4(1), 1-6. DOI: 10.12691/ajfst-4-1-1
Pub. Date: January 04, 2016Views: 15725Downloads: 13931
Phytol dehydrogenase activity grilled meat
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Open AccessArticle
Effect of Some Thermal Processing Techniques on the Anti- nutritional Factors of Canavalia plagiosperma Piper Seeds
by Serah O. Alagbaoso, Justina N. Nwosu, Ijeoma .M. Agunwa, Njideka E. Njoku, Linda O. Akajiaku and Chioma N. Eluchie
American Journal of Food Science and Technology. 2016, 4(1), 7-13. DOI: 10.12691/ajfst-4-1-2
Pub. Date: January 04, 2016Views: 17354Downloads: 15288
Canavalia plagiosperma piper autoclaving cooking roasting anti-nutrients
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Open AccessArticle
Effect of Wrapping Materials on Physico-chemical and Microbiological Qualities of Fermented Melon Seed (Citrullus colocynthis L.) Used as Condiment
by Anne I. Peter-Ikechukwu, Ngozi O. Kabuo, Serah O. Alagbaoso, Njideka E. Njoku, Chioma N.Eluchie. and Williams O. Momoh
American Journal of Food Science and Technology. 2016, 4(1), 14-19. DOI: 10.12691/ajfst-4-1-3
Pub. Date: January 05, 2016Views: 18245Downloads: 14850Citations: 1
melon seed Ogiri fermentation packaging microorganisms
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Open AccessArticle
Effect of Frozen Storage on the Chemical Stability, Functional and Sensory Properties of ‘Ogbono’ (Irvingiagarbonensis var. excelsa) and ‘Egusi’ (Citrullus vulgaris schrad) Seed Flours
by Ohwesiri Monday Akusuand and David Barine Kiin-Kabari
American Journal of Food Science and Technology. 2016, 4(1), 20-24. DOI: 10.12691/ajfst-4-1-4
Pub. Date: January 18, 2016Views: 16726Downloads: 13197
‘Ogbono’ egusi frozen storage functional properties sensory properties
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Open AccessArticle
The Effects of Temperature and Milk Fat Content on the Electrical Conductivity of Kefir during the Incubation
by Kaptan Binnur and Kayişoğlu Serap
American Journal of Food Science and Technology. 2016, 4(1), 25-28. DOI: 10.12691/ajfst-4-1-5
Pub. Date: February 02, 2016Views: 15935Downloads: 12770Citations: 1
electrical conductivity kefir fermentation
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